Bourbon Pecan Pumpkin Pie Recipe

• 3 x egg slightly beaten
• 16 ounce pumpkin
• 3/4 c. brown sugar firmly packed
• 1 1/2 c. half & half
• 3 Tbsp. bourbon
• 1 tsp cinnamon grnd
• 1/2 tsp ginger pwdr
• 1/4 tsp salt
• 1 x pie shell, 9" unbaked
• 2 Tbsp. butter
• 1/4 c. brown sugar firmly packed
• 1 c. pecan halves
• 1/4 c. bourbon divided

1. Combine Large eggs, pumpkin, 3/4 c. sugar, half-and-half, 3 Tbsp.
2. bourbon, cinnamon, ginger, and salt; mix well.
3. Pour mix into the pie shell; bake at 425 for 10 min.
4. Reduce heat to 350, and bake an additional 45 min or possibly till set.
5. Set aside to cold.
6. Combine butter and 1/4 c. brown sugar in a saucepan; cook over medium heat, stirring till sugar dissolved.
7. Add in pecans and 2 Tbsp.
8. bourbon, stirring to coat.
9. Spoon mix over the pie.
10. Heat the remaining bourbon in a saucepan just long sufficient to produce fumes (don't boil); remove from heat, ignite, and pour over pie.
11. Serve pie when flames die down.

egg, pumpkin, brown sugar, bourbon, cinnamon grnd, ginger pwdr, salt, pie shell, butter, brown sugar, pecan halves, bourbon divided

Taken from cookeatshare.com/recipes/bourbon-pecan-pumpkin-pie-89625 (may not work)